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Slow Cooker Stuffing

Slow cooker stuffing cooks in a 6-quart slow cooker until tender and moist, with a center that reaches 165°F. Butter-softened onion and celery, fresh parsley, and dried herbs bring classic savory flavor to bread cubes.
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Prep Time 15 minutes
Cook Time 5 hours 10 minutes
Resting 10 minutes
Total Time 5 hours 35 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter divided
  • 1.5 cups yellow onion finely chopped
  • 1.5 cups celery finely chopped
  • 1 package (12 oz) dried bread cubes unseasoned
  • 3 cups chicken broth low-sodium
  • 2 eggs large
  • 0.25 cup parsley fresh, chopped
  • 1 teaspoon dried sage
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Equipment

  • 1 6-quart slow cooker
  • 1 large skillet

Method
 

  1. Grease the insert of a 6-quart slow cooker with 1 tablespoon of the butter.
  2. Melt the remaining 7 tablespoons of butter in a large skillet over medium heat.
  3. Add the onion and celery to the skillet.
  4. Cook for 8 to 10 minutes, stirring occasionally, until softened.
  5. Put the bread cubes in a large bowl, add the cooked vegetables and butter, and toss to combine.
  6. Whisk the broth, eggs, parsley, sage, thyme, salt, and pepper in a medium bowl.
  7. Pour the broth mixture over the bread.
  8. Fold until evenly moistened.
  9. Transfer the mixture to the prepared slow cooker and cover.
  10. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the center reaches 165°F.
  11. Turn off the slow cooker and let the stuffing rest, covered, for 10 minutes before serving.

Notes

For the best texture, check that the center reaches 165°F before serving. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free version, use unseasoned gluten-free dried bread cubes.